A boneless pork shoulder roast slow cooks with vegetables and herbs until it's fork-tender. Combine with a homemade barbecue sauce for the last hour of cooking, then spoon onto sliders with coleslaw and chopped pickles.

These tempting bite-size treats feature a slow-cooked mixture of onion, apple and cranberries served over a blend of cheeses on toasted French bread. Use any leftover onion mixture as a relish for pork or poultry.

Artichoke hearts, dried tomatoes and sauce combine for a rich, creamy dip. Our recipe calls for processed Swiss cheese because it melts smoothly, but regular Swiss cheese will work fine, too. The dip will have a more stretchy, less creamy texture, but it tastes just as good.